Gluten Free Pancake Recipe

I’m all for a treat in the morning, and pancakes seem to be the perfect treat that’s not too sweet, but still really yummy. Since being Hawaii having a good breakfast has been super important to Hunter and I, especially when working out in the field all day. When cooking pancakes for just two people they take much less time than I remembered, and are super easy to throw together.

This pancake recipe makes 4 medium pancakes, which is perfect for breakfast for two. They are thinner, crispier pancakes, so if you’re looking for fluffy, diner pancakes this isn’t the recipe for you. They come together in about 30 minutes, so if you like pancakes I’m sure you’ll have this recipe memorized in no time, just like I did!

Recipe:

• 1/2 cup Bob’s Red Mill Gluten Free 1:1 Baking Flour

• 3/4 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 tbsp sugar

• 1 medium egg

• 1/2 cup milk

• 2 1/2 tbsp melted butter or coconut oil

Directions:

• Mix all dry ingredients in a mixing bowl.

• Add egg and milk and mix until fully combined.

• Add butter or oil and mix until thin batter is formed.

• Pour desired amount of batter for one pancake onto a hot pan, with some oil to prevent sticking.

• Flip pancake when bubbles are formed in the middle of the top of pancake, and batter begins to harden.

• Cook pancake for 1-2 more minutes and serve.

If you want chocolate chips or blueberry pancakes, just add them as soon as the batter is poured onto the pan, and cook the rest like normal! I never measure these, just add the desired amount!